Paal Kozhukkatai is a yummy dessert made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Paal Kozhukattai Recipe is a traditional Chettinad dish prepared for breakfast and during special occasions. How to make Paal Kozhukattai is explained in this recipe with step by step pictures.
Paal Kozhukattai is a delicious sweet very popular in Chettinad cuisine. I have give 2 versions of Paal Kozhukattai one with rice flour and another with wheat flour.
About Paal Kozhukattai Recipe
Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup. Adding this dish to the menu will make the breakfast a grand one. I remember my mom making Paal Kozhukattai on occasions like birthdays, anniversaries and during get-togethers. She cooks the perfect traditional Chettinad Paal Kozhukattai and I just recreated it for the benefit of this tradition going on for the ages to come.
I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too…though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family. This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.
The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce, yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it. Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction.
Paal Kozhukattai Ingredients
- Rice flour : See home made rice flour recipe for making Rice flour at home. However, if you are not finding time, instant readymade flours are easily available these days in stores so you can use them too. But make sure to roast well and sieve it once to ensure no speck is there then proceed.
- Jaggery : Molded Jaggery / Achu vellam in tamil in big ball shape / bar shape is used for this recipe. Powdered Jaggery from store will save some time. Sugar can be an alternative for jaggery however jaggery’s mild sweetness makes this as a dish than a sweet!
- Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect.
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📖 Recipe Card
Paal Kozhukattai
Ingredients
- 1 cup rice flour
- 1 teaspoon ghee
- 1 cup milk
- 1 cup water
- 1 cup jaggery
- 3/4 cup water
- 3 tablespoon coconut
- 1 cup milk
- 1 and 1/4 cups coconut milk
- 1/2 cup water
- 1/4 teaspoon cardamom powder
Instructions
- Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities. Keep aside.
- In a mixing bowl add water, milk, salt and add the rice flour and mix well to prevent lumps.
- The mixture should be smooth and creamy. Then transfer this mixture to a nonstick pan with ghee. Keep stirring until it forms a dough consistency. At this stage switch it off.
- When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying.
- Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
- Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
- Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls.
- Once the balls are cooked add the coconut milk, give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
- Add grated coconut, cardamom powder allow for a short single boil and switch off
- Give it at least 30mins resting time so that the sauce blends well with the kozhukattais. Serve Pall Kozhukattai warm / cold.
Notes
- While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
- Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
- While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
- Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
- The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
- The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
For the sauce to blend well with the balls, you can roll them even more small.
You can even replace jaggery with sugar but the authentic way is making it with jaggery.
How to make Paal Kozhukattai
- Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
- The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
- When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
- Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
- Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
- Add grated coconut, cardamom powder allow for a short single boil and switch off
Expert Tips
- While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
- Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
- While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
- Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
- The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
- The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
- For the sauce to blend well with the balls, you can roll them even more small.
- You can even replace jaggery with sugar but the authentic way is making it with jaggery.
Serving & Storage Suggestions
- Serve in a bowl with about 15-20 balls when this is prepared as a single dish for breakfast or dinner. I am sure it will not end in single serve though! If you have additional menu for the breakfast or dinner, then a bowl with 6-8 balls is good! It is a good desert idea too!
- Since coconut is added, consume on the same day of making. Refrigerate if it has to be stored beyond 6 hours of cooking and heat it before serving.
FAQs
1. What is Paal Kozhukattai?
Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup.
2. How do you make Paal Kozhukattai?
a. Prepare jaggery syrup
b. Prepare rice flour dough
c. Make cylindrical or round shaped rice balls
d. Cook the rice balls in milk & coconut milk
e. Add jaggery syrup (optional), cardamom, grated coconut and cook for a short while – Paal Kozhukattai is ready!
3. Important step to take care while cooking Paal Kozhukattai?
The kozhukattais will not get cooked fully in milk so add half and half water alteast. Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
4. Why did my Paal Kozhukattai cuddle?
Paal Kozhukattai tends to cuddle when milk is overcooked. Do not cook overtime after adding Coconut and Jaggery syrup.
5. On what occasions you can make Paal Kozhukattai?
Personal occasions like birthday, anniversary, get-together and during festivals.
Godhumai Paal Kozhukattai
Godhumai Paal Kozhukkatai is a delicious dessert made by simmering steamed wheat flour balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Godhumai Paal Kozhukattai is an excellent idea for grand breakfast menu. How to make Godhumai Paal Kozhukattai is featured in this recipe with step by step pictures.
Godhumai paal kozhukattai recipe – This is a twist to the traditional paal kozhukattai recipe by replacing rice flour with wheat flour.I got this idea last week when I was thinking of posting Vinayaka chaturthi recipes so immediately got into action.
Also I always wanted to make paal kozhukattai shaped as small cylinders as amma says that is the way it is made traditionally so tried this godhumai kozhukattai this way and it looked cute too isnt it?!
Ingredients
- 1/4 cup heaped wheat flour
- 1 tablespoon coconut grated
- salt to taste
For the milk sauce
- 1/2 cup water
- 1/4 cup milk
- 1/2 cup milk
- 2 tablespoon coconut milk
- 3 tablespoon jaggery syrup
- a tiny pinch cardamom powder
How to make godhumai paal kozhukattai
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
- In a mixing bowl – take wheat flour,add coconut and salt.
- Add water little by little to make a stiff dough.Now make tiny cylinder shapes as shown in the pictures.
- Make until the entire dough finishes.Set aside.Now in a pan add water and milk.
- Let it boil, when it boils vigorously with bubbles add the wheat balls.Let it cook atleast for 3-4mins in medium flame.
- Once it becomes soft add remaining milk and cook until the mixture becomes creamy.Simmer and cook.
- Now add coconut milk.
- Finally add jaggery syrup mix well, garnish with cardamom powder and switch off.
Store in an airtight container. Enjoy yummy paal kozhukattai!
Vardhini
Looks very yummy and lovely presentation.
Vardhini
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Vimitha Anand
Paal kolukattai is my favorite and this looks yum
Nivedhanams Sowmya
Delicious and yummy!!! It is one of my favorites!!
Sowmya
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Nabeela
I couldn’t get the balls to coin through. It remained doughy and soft and tasted like dough too. The rice flour I have isn’t roasted. Is that okay?
Sharmilee J
I usually use homemade flour but have tried with storebought unroasted flour too and found no issues.If the dough isnt cooked well it may be like that
Sangeetha Nambi
Lovely and tempting evergreen dish… Love ur clicks as well….
http://recipe-excavator.blogspot.com
Premalatha Aravindhan
Amma makes exactly the same way,loved it…
aru
i heard from my mother in law that Paal kolukattai is really tough to make & id made without proper practice or an experienced person near by you may also end up burning your face (on putting the balls(kolukkatai in hot boiling milk, as you have siad above) it will burst out towards your face, is it true ?? if yes, what is the way to avoid it.
My husband lovvveeeeeeeeess this & i want to make it a surprise for him but i am scared 🙁 please suggest.
tamilsasikitchen
Love these yummy ones…i lov to make wth sugar…
Sharmilee! :)
@Aru : No no I guess you have misunderstood paal kozhukattai as paal paniyaram as the risk is only with paniyaram….Paal kozhukattai is not at all risky just be careful after adding coconut milk. Hope this clarifies now 🙂
Priya
Yummy, looks fabulous and irresistible my most favourite kozhukattais..
Priya R
lovely creamy modak…
Priya
Special K Cookies
Anamika Sharma
This is a new dish to me, looks really tempting!
Coral Crue
this looks super delicious
jeyashrisuresh
Super tempting kozhukattais, it has been ages since i made this. beautiful clicks and pretty saree
dassana
looks tempting. this is one recipe i will try and make a vegan version of it.
Laavanya
So pretty indeed.. very tempting pics.
Vijayalakshmi Dharmaraj
so yummy one… love to have the full bowl…
VIRUNTHU UNNA VAANGA
radha
Beautiful presentation. Very tempting.
ANU
wow this is awesome and beautiful clicks!
SYF&HWS – Cook with Spices
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Anu Nandu
This is absolutely beautiful. Gorgeous dish and wonderful post!
divya
looks super delish …yum
Veena Theagarajan
Looks soo yummy Sharmi… I always do it with sugar.. Should try with jaggery
Great-secret-of-life.blogspot.com
Prathima Rao
Super delicious, authentic recipe…Perfectly made..Happy Ganesh Chaturthi!!
Prathima Rao
Prats Corner
test
These balls reminds me of strawberry sweet from Adyar anandha bhavan….. Wounderful pics.
Sangeetha
wow….paal kozhukattai looks so divine, lovely presentation!!
RAKS KITCHEN
Looks really tempting and the picture quality wows me, even the elachi powder is so clear 🙂
jeevitha Giridharan
Thanks a lot for posting this delicious kozhukatai.just nw I tried this n came out so so good,am nw waiting for d final half-an-hour-standing-time!
Can't wait!!!
Drooling to gulp them:-)
Thanks again for those awesome pics that made me do it….
aru
ya. clear now. thank you so much. you make really nice dishes. tempting both tummy & eyes 🙂 🙂 i have started to love cooking after visisting your blog…. love you. you are my favorite now !!!
Pari Cash
Hi Sharmi, i ahve a question here, i always wanted to make these kozhukottai. yesterday i tried. everything went well but after floating the balls in the milk, as soon as i added jeggary milk splitted and balls got broke. i was so disappointed. feeling very bad. please guide what went wrong.
Sharmilee! :)
@Pari : After jaggery is added simmer it and dont let it boil for more time…you get to know the knack only by practise….so dont worry am sure you will get it right next time…
Unknown
Wonderful presentation of the recipe !!!
Vimala Devi
Hai Sharmi,
I tried this just now but I think without proper practical knowledge it went down. actually half of the balls got dissolved in the milk and the remaining balls were also not stiff, it was like uncooked. I do not know where I went wrong. I want to do this again successfully, can you guess where I might have gone wrong
Sharmilee! :)
Dont really know where it went wrong may be in the consistency of the batter for the balls?
Sharmila Banu
hi,
I tried your receipe, everything came out nicely. but only thing is the milk curdled a bit. Is it ok, to eat it ?
Sharmilee! :)
Yes I think its ok to eat…
Maya
Thank You So Much… Tried making it… It turned out AWESOME !!! 🙂
Monica Nandagopal
Me and my mom tried it out…. Came out so well.. Thanks 🙂
someone2share
Please post Paal Paniyaram recipe too soon 🙂
SHARMILEE J
Sure I will post it 🙂
Reka Devee
Hi Sharmilee,
Hope you are doing great!!! I'm not very sure what is jaggery? Is it same as vellam???…
SHARMILEE J
Yes it is vellam…
Meenal Ramanathan
hi
i am planning to try this tomm
but i am scared abt curdling.
should we need to keep in low flame after adding coconut milk. and then proceed with jaggery
syp
SHARMILEE J
Yes just simmer, add coconut milk and keep stirring…..
Meenal Ramanathan
one more doubt.
can we prepare the dough by adding hot water like we do for normal kozhukattai
SHARMILEE J
No add normal water only…..
Serene
Hi sharmilee!
I am your frequent blog visitor.yesterday I made this recipe from your blog and that was the first time i am doing it.It really came out very well.my family enjoyed having it.Thank you for yummy recipe.Your measurements and step by step representation is excellent and that made my try perfect.
serenejames
Serene
Hi sharmilee!.
I am your frequent blog visitor.Yesterday i tried this recipe from your blog.It really came perfect.My family enjoyed a lot having it.you measurements and step by step presentation is excellent and that made my try perfect.Thank you for this yummy recipe.
serenejames
raindrops
Can we use the normal rice flour available in market? is idiyappam flour different?? please guide. Thanks
SHARMILEE J
We get idiyappam flour seperately, either get that or use homemade rice flour(click on the link in the ingredients list for recipe)
sara
hai sharmi
can i make this kolukattai in parboiled rice flour ?
SHARMILEE J
I haven't tried it….so not sure
Unknown
hi sharmilee..i've tried this recipe and it came out so good.my husband was so happy to have it.thank u..
happy blogging 🙂
i've a doubt.i'm new to baking and now trying quite a lot of recipes.while baking all my cakes and cupcakes comes out so dry and cracked.can u help me plz:(
SHARMILEE J
If its dry then add little more wet ingredients , only when the cake batter is very dry the cake will crack out….hope this helps!1
Unknown
will definitely try this out..thanks 🙂
kannan Gopal
i am try this but my milk is curdling now what I am doing any remedies for this
SHARMILEE J
Switch off cool down then add jaggery and mix well
Janani Gunasekaran
Hi Sharmi I tried this recipe sday and I put the balls in sim flame cooked for 5 mins with lid closed. When I open it after 5 mins the balls were disintegrated in the milk completely…. All balls were dissolved before adding coconut milk and jaggery… Pls let me know Wats the reason for this and where I went wrong….
SHARMILEE J
If the balls are little loose and if you keep the flame high there are chances for disintegrating..The dough should be smooth and tight just like our kozhukattai dough
Taste Of LiFe
I have a doubt everything is perfect but the taste in kuzhkatti was nothing it was like rice flour . Should I not serve immediately should I let it soak. And I also think by steaming it its good to soak
SHARMILEE J
If the balls are soft it will absorb fast, else you need to give resting time atleast 30mins
Nisha
Hi I jus love d recipe ,instead of rice powder do I can make balls with raw rice batter as we do for Kara kozhukatti n do we can steam d balls separately before adding it in milk
Sharmilee J
yes you can do that too
Jaya
How long it has to be cooked after adding coconut milk ?
And when the jaggery sauce has to be added after adding coconut milk ? Hardly 5 minutes interval ?
Sharmilee J
fter coconut milk is added do not boil just mix well when it comes to boil switch off else it will split